About the Maker - Naoki Mazaki

Naoki Mazaki (眞崎直樹) is a relatively young knife maker based in Sanjo, Niigata. After spending 5 years working as an apprentice at Yoshikane Hamono, Mazaki-san decided to pursue a more traditional way of making knives. Working as a solo blacksmith, Mazaki-san produces knives alone in his workshop with all aspects of the production taken care by him, all by hand.

About the Shape - Gyuto

The Gyuto (牛刀) is a type of Japanese kitchen knife that has a double-bevel blade, meaning it is sharpened on both sides. It is similar to the western-style chef’s knife, but it is usually thinner, lighter, and sharper. The name Gyuto means “cow sword” in Japanese, because it was originally used for slicing beef.

About the Steel - Shirogami #2

Developed by Hitachi Metals in Japan, the Shirogami (White) No. 2 steel is a very popular steel among Japanese knife makers. Reasons behind its popularity include easy to sharpen and good edge retention. Special care must be taken as knives made with this steel is prone to rust.

About the Finish - Kurouchi

Kurouchi (黒打ち) refers to the darkened steel surface as a result from the forging process which forms a coating of oxide. It is the most rusting finish of all but gives knives a traditional character.

Naoki Mazaki Shirogami #2 Kurouchi Gyuto 210mm

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